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Chicken and Corn Soup with Cornmeal Muffins


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  • For Cornmeal Muffins:
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1/2 cup buttermilk
  • 6 tablespoons butter
  • 1 (4 1/2 oz) can corn kernels
  • 3/4 cup grated cheese
  • For Soup:
  • 1 1/2 tablespoons vegetable oil
  • 5 oz chorizo sausages
  • 4 boneless single chicken breasts
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon ground cumin
  • 3 cups stock
  • 3 cups tomato juice
  • 2 1/2 tablespoons tomato paste
  • 2 red bell peppers
  • 2 zucchini
  • 1 can (12 oz) kidney beans
  • 1 can (12 oz) corn kernels
  • 2 1/2 tablespoons coriander (cilantro)



Step 1

O PREPARE CORNMEAL MUFFINS: Combine the dry ingredients in a bowl, melt the butter and drain the corn kernels. Stir in with the remaining ingredients and mix well. Spoon the mixture into 8 greased muffin cups (1/3 cup capacity each). Bake at 400 degrees F for 25 minutes, or until cooked when tested with skewer. While the muffins are baking, prepare the soup.

TO PREPARE SOUP: Heat the oil in a large pan. Chop the chorizo and slice the chicken. Add in batches and cook, stirring, until lightly browned; remove from pan. Reheat the pan, add the onions and garlic and cook, stirring, until the onions soften. Add the cumin and cook, stirring, until the spices are fragrant (about 1 minute). Add the stock, tomato juice and tomato paste and bring to a boil. Chop the bell peppers and zucchini and add. Simmer, uncovered, for about 5 minutes or until just tender. Stir in the chicken, rinsed and drained kidney beans, drained corn and coriander (cilantro) and simmer, uncovered, until hot. Serve with the Cornmeal Muffins.

The soup can be made a day ahead. The Cornmeal Muffins are suitable for freezing.


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